Ingredients
- 4 tilapia fillets (6 ounces each)
- 20 fresh asparagus spears, trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 green onions, chopped
- sauce:
- 2/3 cup white wine or reduced-sodium chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
Directions
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1Wrap each fillet around 5 asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper.
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2Cover and bake at 350° for 15 minutes. Uncover; sprinkle with onions. Bake, uncovered, 12-15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender.
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3Meanwhile, in a small saucepan, combine the sauce ingredients until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard toothpicks from bundles; serve with sauce.
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